Are there really foods that we don't like, or just foods that we haven't liked yet?" That's the question posed in the opening to this article in the New York Times. It doesn't give a scientific answer, but as someone who's convinced/forced their SO to give olives a try and has yet to win them over on mushrooms, I'm down with his upbeat belief that all foods are possible. —Carrie Vasios Mullins, Sweets Editor

In case you've ever wondered where the Lazy Susan came from and how it became a common part of the Chinese dining experience, this post from Smithsonianmag.com is for you.

Also! If you've ever wondered what a shopping mall food court looks like closed and devoid of humans, head to Duck Pie for photos of "Stillness and silence at the abandoned White Flint food court."—Robyn Lee, AHT Editor/Art Director

Over the course of almost two years, Sarah Agudo tried to find out where the restaurants in her neighborhood (San Francisco's Mission—also my neighborhood) get their meat. It was trickier than she expected. —Maggie Hoffman, Drinks and Senior Editor

The bugs-for-food movement seems to be gaining increasing traction in Western countries (check it: I even took the dive myself at The Explorer's club last week). The latest on the subject comes from The Atlantic, exploring the significant role that insects could play in global food security, especially in the face of rapid population expansion. Too bad all the good reasons have pretty much nothing to do with how they taste. At least they're crunchy? —Niki Achitoff-Gray, Associate Editor